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Any food can trigger an allergy, but certain foods are commonly linked to intolerances and allergies. These include milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (like mussels and squid), crustaceans (such as prawns and crabs), lupin (found in breads and pastries), gluten (in wheat products), sulfur dioxide and sulfites (used as preservatives), and tree nuts (including almonds and walnuts). Allergic reactions can manifest as tingling or swelling in the mouth, throat, or nose, cramps, breathing difficulties, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, characterized by dangerously low blood pressure and heart rate.
